Fenugreek Seeds Idli Recipe

Cooking Directions

• STEP 1.Soak fenugreek seeds, rice, and lentils separately for a few hours.
• STEP 2.Grind the soaked fenugreek seeds, rice, and lentils into a smooth batter.
• STEP 3.Ferment the batter overnight or for 8-10 hours.
• STEP 4.Add salt to the batter and mix well.
• STEP 5.Grease the idli molds with oil and pour the batter into each mold.
• STEP 6.Steam the idlis in a steamer for about 10-12 minutes or until cooked.
• STEP 7.Remove the idlis from the molds and serve hot with chutney or sambar.

Cooking Tips

• Make sure to soak the fenugreek seeds, rice, and lentils for at least 4-6 hours to ensure easy grinding.
• The consistency of the batter should be thick but pourable.
• You can add grated carrots, chopped cilantro, or other vegetables to the batter for added flavor and nutrition.
• To check if the idlis are cooked, insert a toothpick or knife into the center. If it comes out clean, they are ready.
• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Fenugreek Seeds Idli hot with coconut chutney, tomato chutney, or sambar.
• You can also serve them with a side of idli podi or ghee for extra flavor.
• Leftover idlis can be reheated in a steamer or microwave before serving.
• These idlis are perfect for breakfast, brunch, or as a healthy snack.